Skip to main content

Green Ground Pork Stir Fry


Just when I thought all the good stir fry recipes had been discovered, bam! a new one appears. One like no previous stir fry before. One with the simplest of sauce ingredients. One using ground pork instead of the traditional beef or chicken. Spicy Ground Pork and Zucchini Stir Fry was going to be a success, I could just tell. It was gut feeling!

Modifications Made:
Sauce: soy sauce was increased to four tablespoons instead of three, sambal oelek was decreased to two teaspoons. To the sauce the following were added and allowed to soak in the soy mixture while dish was prepared: a half can of water chestnuts, half can of bamboo shoots, and one bunch of thinly sliced green onions.

Stir Fry: pork was cooked as instructed (minus the addition of salt) developing a nice dark caramelized coloring to the chunks. Zucchini measured at just over a cup, diced. To compensate for zucchini a half bag of edamame was added.

Scaled for Likability: Great
Not once to my recollection have I ever seen ground pork in a stir fry. The table counterparts were leery but seconds were served all around. The meat was a little dry (attempts to secure browning might have resulted in over cooking) but when added to the soy mixture became moist and tasty. The water chestnuts and edamame added a great crunch texture to the soft zucchini and tender pork.

This dish would have been just as wonderful if it was served without zucchini or edamame. The pork was amazing in both flavor and texture. Next time I want a veggie free dinner I am gonna make this and increase the sauce to cover the rice. Delish.

Popular posts from this blog

Better Than Campbell's Old Fashion Vegetable Soup

Went to the store with the hopes of gathering fresh produce for soup. With more than 45 people in line for two packages of any meat product and the produce section containing only avocado, orange, and most randomly, strawberries, I settled upon canned soup.  Well not canned soup since that section was still void of food, too.  Instead soup made from canned goods as the canned vegetable section had been mostly restocked. Soups like this 15 Minute Vegetable Soup  are ideal in dire food situations such as current times. Modifications Made: Plain petite diced tomatoes for flavored tomatoes, frozen carrots instead of canned, green beans and corn undrained, peas omitted (gross, nasty little pods), one can tomato sauce, two low sodium chicken and two pollo de tomate bouillon cubes, six cups water.  Once onions were softened, carrots, juice of green beans and corn, sauce, bouillon cubes, water were added and allowed to simmer until carrots almost tender.  Green beans and corn tossed in, heat t

The Great Freeze 2021 Vegetable Broth

Good grief, this cold snap.  Every year I wish and wish for cold weather so this table can eat soups without melting.  Well this year winter came and came with a vengeance.  Two days below freezing with no water, no power, no internet/cell service.  It's the dark ages.  If you need more info just search for Texas Grid Failure 2021 .  Yes, this tragic affair has its own wiki page.  Good grief. Did you know that if temperatures drop below freezing for too long, refrigerators will not keep your cold stuff from freezing?  Well, they don't.  And with 17℉ temps, this tables fridge contents froze.  What to do with a fridge full of frozen fresh veggies? Veggie stock. No recipe was used, it was just all the veggies in the fridge (white and yellow onions, garlic, jalapeno, green onions, three roma tomatoes, celery, two russet potatoes, seven carrots, and a red and green bell pepper) salt and pepper, and enough water to just touch the top layer of veggies.  I did not want the veggies floa

Way Too Rich, Extra Heavy Cheesecake

Pictures are deceptive. What this picture of this recipe does not show is how old and faded the print out paper is, how many stains are smudged across various spots, and the numerous notes written in the top right corner with the first one dating back to college days in 2001.  Yikes, twenty years ago makes this paper print out old, no wait, that makes me old.  Eek.   Sadly, my current living quarters do not allow for cooking of this cheesecake.  In fact the last time this recipe has been made have been close to six or seven years.  That is just too long.  Too long.  Luckily, we are spending Spring Break at family with a real oven.  A family who will help eat this oh so rich, very decadent, supremely yummy cheesecake. Modifications Made: There are four keys to a successful cheesecake. ONE: all ingredients must be room temperature.  If your house is ice chest cold, then warm the ingredients on the stovetop. TWO: do not over mix.  Excessive mixing creates air pockets resulting in split mi